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Almond Flour Muffins

Almond flour muffins are tender, gluten-free treats that come together with simple ingredients like eggs, almond flour, and a touch of sweetener. They bake up with a moist, slightly dense crumb and a golden-brown top, perfect for breakfast or a quick snack. Customizable with mix-ins like chocolate chips or blueberries, they offer a versatile and nourishing bite every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Gluten-Free, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour preferably blanched
  • 1 teaspoon baking powder
  • 1/4 cup honey or maple syrup for sweetness
  • 3 large eggs room temperature preferred
  • 1/4 cup coconut oil or olive oil melted
  • 1 teaspoon lemon zest optional, adds brightness
  • 1/2 cup chocolate chips or blueberries optional mix-ins
  • a pinch salt

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk or hand mixer
  • Spatula
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your muffin tin or line with paper liners to prevent sticking.
  2. In a large mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt until evenly combined. This ensures the dry ingredients are well distributed.
  3. In a separate bowl, crack the eggs and beat them until frothy—this should take about 30 seconds and will help incorporate air for a lighter texture.
  4. Add the honey (or maple syrup), melted coconut oil, and lemon zest to the eggs. Whisk everything together until the mixture is smooth and slightly glossy.
  5. Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined—be careful not to overmix to keep the muffins tender.
  6. If you're adding chocolate chips or blueberries, gently fold them into the batter now, distributing evenly without deflating the mixture.
  7. Using a spoon or scoop, divide the batter evenly into the prepared muffin cups, filling each about three-quarters full. Smooth the tops lightly with the back of the spoon.
  8. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a cooling rack and allow to cool for at least 10 minutes—this helps set the crumb.
  10. Once cooled, enjoy these moist, nutty muffins warm or at room temperature. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.

Notes

For a vegan version, substitute eggs with flax eggs and use plant-based sweeteners. Feel free to customize with your favorite mix-ins like nuts or dried fruit for added texture and flavor.